Salmon Chowder

Ingredients

• one-fourth pound of salt pork
• one onion
• one-half pint of raw potatoes
• a can of salmon
• two or three broken crackers
• one pint of scalded milk or cream
• two teaspoons of butter

Method

1. 1

   Brown salt pork and onion, add potatoes, cover with water, simmer, then add salmon, crackers, and milk or cream.

As published

This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

one onion, sliced. Parboil one pint of sliced potatoes five minutes and drain. Look over carefully one pint of oyslers, pour over one-half cupful of water and heat to the boiling point; skim out the oysters and pour the liquor over the potatoes, add the pork and onions and cook the potatoes until tender, adding a little more water if necessary; add the oysters, one pint of milk and one-half cupful of fine bread crumbs. Season with one teaspoonful of salt and half-teaspoonful of pepper and pour in the serving dish. Oyster Stew. — Put one quart of oysters in a colander, and pour over three-fourths of a cupful of cold water, reserving the liquor. Pick qmm- the oysters, being careful that no particles of shells adhere to the tough muscles. Heat the reserved liquor to the boiling point, strain through a double thickness of cheese cloth, add the oysters, and cook, stirring oc- casionally, until the oysters are plump and the edges begin to curl. Re- move the oyslers with a skimmer to a heated tureen, and add one-fourth of a cupful of butter, one-half tablespoonful of salt, one-eighth of a teaspoonful of pepper, the oyster liquor, strained a second time through a double thickness of cheese cloth, and four cupfuls of scalded milk. Baked Pickerel. — Clean the fish carefully and lay on a rack in a dripping pan; dredge with a teaspoonful of salt, several dashes of pepper, and a little flour. Bake carefully, basting every 10 minutes until well done, with hot water to which a tablespoonful of butler has been added. Make the sauce with half a cup of cream and half a cup of the basting liquid in which the fish was cooked ; thicken with a teaspoonful of butter and a tablespoonful of flour; let the sauce boil up once, then add a ta- blespoonful of chopped parsley. Pour part of the sauce around the fish on a platter, and serve the remainder in a gravy boat. Quahaug Pie. — Remove the loose brown skin and black part from a quart of sea clams and chop the remainder fine. Scald a cup of milk, the liquid from the clams and enough water, to make a pint in all, and thicken it with a tablespoonful each of flour and butter cooked to a smooth paste; then add pepper and salt to taste and two finely-chopped hard-boiled eggs, and lastly, the chopped clams. Line a meat pie dish with pie crust, then add a thin layer of cracker crumbs, the prepared la THB RURAL COOK BOOK. clams, and sprinkle this over with another I^er of cracker crumbs and cover with a good, rich crust, leaving several openii^ so the steam can escape. Bake about an hour in a hot oven until well browned. Salmon Chowder. — Chop coarsely and brown together in a kettle or saucepan, one-fourth pound of salt pork and one onioa Add oof pint of raw potatoes, chopped or cut in dice, which have stood for half an hour in cold water. Season, barely cover with boiling water, and sim- mer for hiilf an hour; then add a can of salmon, drained and flaked, two or three broken crackers and one pint of scalded milk or cream, with two teaspoons of butter

Cook this with the app: pantry check, scaling, and the assistant.